Drain the tofu and lightly press out any moisture with a few paper towels.

Slice the tofu crosswise into 8 pieces. Slice those pieces down the center to make 16 long, flat, rectangular pieces.

In a large bowl, whisk together 2 tablespoons of honey and 2 tablespoons of soy sauce. Add the tofu pieces and gently mix them to coat them in the glaze.

Place a well-seasoned cast iron over medium heat. Drizzle the surface with 2 tablespoons of avocado oil, or enough to lightly coat the pan.

In batches, sear the tofu until golden on each side and firm, about 4-5 minutes per side.

While the tofu is searing, prepare the spring roll fillings.

Thinly slice or mandolin ½ of a small red cabbage. Add to a bowl and set aside.

Grate or thinly slice 2 carrots. Add to a bowl and set aside.

Drizzle both the cabbage and carrots with ¼ cup of yuzu juice or lime juice. Toss to coat.

Tear 3 cups of tender herbs from their stems.

By now the tofu should be finished frying. To assemble the spring rolls, get out a plastic cutting board to use as your work surface. One at a time, dip each rice paper wrapper in water for a few seconds, then place it on the cutting board. Add a layer of cabbage, carrots and then a pile of tender herbs. Top with one piece of tofu and roll this up into a small roll. Repeat 16 times.

To make the coconut sauce, add ¼ cup of coconut butter, 3 tablespoons sambal oelek, and ¼ cup water to a heat-safe bowl. Microwave this for 30 seconds or until the coconut butter is melty. Whisk together then add 2 tablespoons of honey. Add water if the sauce needs to be thinned out. Taste and season ¼ teaspoon of salt, adding more salt as preferred.

Now split the spring rolls into four servings and dip as you'd like!